...Bruschetta with Artichoke Hearts & Parmesan...

If I'm honest I'll say that this was a last minute swap as far as appetizers go.  I was planning on making a fava bean puree with oil cured olives and French feta but alas I'm not in the land of super seasonal and more importantly farmer market friendly land anymore.  I couldn't find fava beans so I went with this recipe instead thanks to a recommendation from Leslie.  

It's a winner of an appetizer- very easy to assemble, fresh, great tasting, and can be eaten cold or warmed up in the oven til some Parmasen on top just melts.

Recipe thanks to Cooks Illustrated 

1 (14 oz) can artichoke hearts, rinsed and patted dry with paper towels
2 t juice from one lemon
1 medium garlic clove, minced
2 T extra virgin olive oil, plus extra for serving
2 T finely shredded fresh basil leaves
salt and pepper
2 oz parmesan cheese, 1 oz finely grated (about 1/2 c), 1 oz shaved into strips
1 baguette sliced and toasted in the oven so it's nice and warm.

Pulse artichoke hearts, lemon juice, garlic, olive oil, basil, 1/4 t salt and 1/4 t pepper in food processor until coarse puree forms, about 6 1-second pulses, scraping down board with rubber spatula.  Add grated parmesan and pulse to combine, about 2 1 second pulses.  Divide artichoke mixture among toasts and spread to edges.  Top with shaved parmesan.  Sprinkle with black pepper to taste, drizzle with olive oil and serve at room temperature or pop in an oven and heat through until cheese has melted.

Wine Pairing:  
Maker: Charles De Fere              
Type: Blanc De Blanc          
Region: France                
Vintage: 2010


  1. This looks so good! I have no idea it was so easy to make artichoke-parm dip.

  2. Simple and wonderful! Love this recipe~

  3. Thanks, ladies. I highly recommend it, especially as the weather warms up!

  4. This is a great recipe... I love artichokes, and complimenting them with flavors of garlic and lemon... YUMMY! Great job - thank you for sharing.